Straight from the start, we must mention that crystallization is a normal process if manufacturing and storage of honey are carried out without disturbance. Pure honey, which is stored in hermetically sealed honeycombs in hives, at a temperature of 20-30° C, is always liquid. Crystallization starts sooner or later after honey harvesting under the influence of combination of certain factors. In this article, we will speak about everything in greater detail.
We remember from school course of chemistry: natural honey contains fructose, glucose, sucrose and other saccharides, which in various quantities occur into honey from pollen and are formed as a result of bee life. Crystallization is directly proportional to the amount of glucose, but other compounds on the contrary delay the precipitation.
How does it happen? Fresh honey contains glucose and other impurities, which form crystallization centers – points and other glucose molecules gather around them. This process creates crystals that begin to subside, gradually changing the structure of honey.
All mentioned factors influence only the speed of precipitation, but if honey does not contain any artificial additives (additional quantity of water, sugar syrup, artificial dextrin and other substances that make honey liquid), crystallization is still unavoidable.
The main conclusion is that crystallized honey is not dangerous because this is one of its natural states, which does not have any influence the nutrition, content of minerals, vitamins and other useful substances.
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